1 pkg. (3 oz.) red Jello
1 c. boiling water
3/4 c. canned pineapple juice, 1 (6 oz.) can
1 (8 oz.) can whole cranberry
1 c. diced apples or celery
1/3 c. coarsely chopped nuts

Dissolve Jello in boiling water. Add pineapple juice and cranberries. Chill until slightly thickened. Stir in remaining ingredients. Pour into 4 cup mold. Chill until firm, unmold.

Note: Recipe may be doubled or use only 1 cup canned pineapple juice.